Parsnip and celery bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | cup | Diced onion |
| 1¼ | cup | Diced celery |
| 3 | cups | Thinly sliced parsnips; (about 1 pound) |
| 2 | cups | Diced; peeled potatoes (about 3/4 pound) |
| 6 | cups | Chicken broth |
| ½ | teaspoon | Dried thyme leaves |
| Salt and pepper; to taste | ||
| 1 | cup | Heavy cream |
| Chopped fresh parsley; for garnish | ||
Directions
Heat the butter in a Dutch oven or large pot over medium-high heat. Add the onion and celery, and saute until the onion is softened, about 5 minutes.
Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. Uncover and, when it is cool enough to handle, puree in batches in a processor. Return the puree to the pot, stir in the cream and more broth if the soup is too thick, and heat thoroughly. Serve garnished with parsley.
Makes about 8 cups.
Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA garry@...
Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Mar 21, 1998